Friday, August 31, 2012

Bavarian Cream a la Mayree

It's creamy and rich and light and incredibly flavorful all at the same time.  And it doesn't involve folding sweetened whipped cream into a cooked and cooled vanilla custard.  It's my version of Bavarian cream and, for the first time ever, it's getting shared with everybody.

The cream made today was  Kahlua-caramel.  The proportions are all the same as the vanilla Bavarian cream, though, so it's a good one to show y'all how to put together.

Here's what you'll need:
One can sweetened condensed milk
   or dulce de leche or cream of coconut or chocolate syrup
Two small boxes instant pudding (the flavor is up to you)
Two cups of milk
8 ounces cream cheese or one cup peanut butter OR Nutella, at room temperature
16 ounces whipped topping
 For an exceptional flavor, substitute one half cup of Kahlua, 
Bailey's Irish Cream, Godiva White Chocolate, Frangelica
or any liquer for one half cup of milk.

Cream sweetened condensed milk and cream cheese until smooth.
 Today I've used a can of dulce de leche for the sweetened condensed milk.
Any sweet thick syrup-y can of something is wonderful!

Mix the puddings with the milk.
 Cheesecake, French vanilla, coconut, and chocolate fudge
puddings are the ones used most often.  Let your imagination
run wild with flavor combinations while standing in
front of the pudding section.

Add the pudding to the cream cheese stuff;

mixing until well incorporated.

Fold in non-dairy whipped topping.
 Cool Whip brand just happened to be on sale at The Pig this week.
I normally buy the WalMart brand.

Tadadaaaaa!  Cover and store in the refrigerator until ready for use.
You can put this straight into a graham cracker pie crust.  
I've also piped it into mini-pie shells!

This is a nice thick Bavarian-cream-ish filling (close enough for hand grenades and horse shoes) absolutely economically feasible for my neck of the woods.  I do love the cooked custard whipped Bavarian cream, but have precious few clients that can afford it on a regular basis.  This is economically friendly.  AND, it freezes exceptionally well.  Let it thaw in the refrigerator and no one will ever know...

It's also the thing that separates my Dirt Cake from all the others!

And there you have it.  It's the most popular cake filling here at the cakery, wonderfully light and rich and infinitely variable.

I feel so good!  The secret (not really so secret now, is it?)  is out!

Y'all enjoy!


  1. Oh Mary! I was actually drooling when I finished reading the recipe! :) Thank you so much for sharing this! ---Anne

  2. love your blog ~~just wish one could subscribe by email Mayree~~:)